The long razor clams are often ignored in the UK, yet in Spain and Portugal loved and used as extensively as palourdes and mussels. The key, as with most shellfish, is simplicity and freshness. Here's a simple but delicious recipe that combines very well the sweetness of the razor clam with broad beans, thyme and pancetta.
Try it, it's delicious and very interesting to serve to friends, a perfect starter - they won't be disappointed!
1kg live razor clams
1/2 glass of dry white wine
A few sprigs of thyme
3 garlic cloves, roughly chopped
A squeeze of lemon juice
1tbsp chopped parsley, reserving the stalks
250g broad beans, shelled
4tbsp olive oil
150g cubed pancetta
Freshly ground black pepper
Start with the razor clams. Rinse the razor clams well in cold, running water for a couple of minutes. Like all shellfish discard any that don't close when handled. Place in a pot with the wine, thyme, garlic, salt and parsley stalks. Cover and cook over a high heat for a few minutes, stirring occasionally, until all the shells have opened. Drain in a colander and leave to cool.
Whilst cooking the clams, preheat the oven to 130C. Carefully remove the clams from the shells, keeping the shell intact. Cut away the central, dark, intestinal sac and discard. Chop each clam into 4 or 5 pieces, place back into the open shell and arrange the shells on a baking tray. Keep warm in the low oven.
Now cook the shelled broad beans in boiling salted water for 2 minutes, then drain in a colander. Heat a small amount of olive oil in a pan and cook the pancetta on a relatively high heat for 3-4 minutes until crisp. Add the cooked broad beans,a squeeze of lemon juice, butter and chopped parsley, toss and season with freshly ground pepper.
Now, place the clams in their shells on warmed serving plates and spoon the pancetta/broad beans mixture over, and serve immediately.
Enjoy with some nice warm crusty bread!